Can A TRAEGER Really Sear A Ribeye Steak? | Ft. Kosmos Q
Can A Traeger Really Sear A Ribeye Steak? | Ft. Kosmos Q We’ve all been wondering, now its time to get an answer! We grabbed the nicest prime ribeye steak we could find locally, unboxed our brand new Traeger Timberline 850 and rolled! You may have your own favorite method for cooking ribeye steak, and let us be honest there are so many options, but if you ask me, a steak should be cooked over direct heat, preferably flame! Back in 2015, I won the world SCA steak competition using my own line of small-batch seasonings on a steak that I picked out of a line up so believe me, you’re in good hands! So go ahead and check out our little steak experiment. Be sure to let us know what you think down in the comments!
Check out our How To Cook a Ribeye Steak Video for more steak madness. https://rb.gy/vjbvkf
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Lol literally just watched a guy get a really good sear on a tomahawk steak don’t know what ur doing wrong😂🤡
Did this guy win some sort of championship in 2015?
Actually dude my wife can touch the steak and know where it’s at in the cooking process every time
Do you think on the newer ones if I did indirect them used the induction top with a diercet hot pan I could technically get a good sear?
I'm a fan of throwing them in a pellet smoker set to 200F-275F (depends on your patience level, thickness of steaks, and desired smoke level), let them come up to ~105-110F, then pull them off and throw them on a hot griddle with some butter, or a screamin' hot griddle with some grapeseed or avocado oil. Also, dry brine them beforehand and put them straight in the smoker from the fridge, although starting from room temp works but you won't pickup as much flavor. The low n' slow beginning is kinda like sous vide, then the finish on a cast iron skillet or griddle gives you an even better crust than a charcoal grill could provide.
No pellet "grill" is truly suited to cooking steak from start to finish, not even the ones with a slide away heatshield. That said, some cast iron over a propane burner finishes what the pellets can't.
That’s all carcinogenic anyway.
Thank you for showing us to remove the heat baffles and just cook over the flame. Awesome!
cooking on aluminum can be hazardous too…lmao.
how not to use your treager…just buy a normal grill for steak…
Lost me at the third time he told us about the 2015 steak championship
Just get a pit boss pro series with the sear box, problem solved. Traeger is just a ripoff in price imho.
Why not heat up a cast iron pan or sheet to get that crispy sear?
Does anyone know who won the 2015 steak championship?
Really excellent, creative video.
How did you avoid fire flare ups???
I thought you were saying the world state championship.
So you first ran it on the factory grates, then you used grill grates for the second go. Kind of a bad comparison.
Fu fu crybaby juice 🤣🤣
Ha. I was going to recommend grill grates
What temperature do u wrap ribs
I have done several steaks on my offset stick burner, seared in the fire box grill, then smoked turns good but I scrapped a couple trying to cook in the smoke pit lol
I've reverse seared a rib eye and it came out amazing. Thats all I gotta say
The only way I’ve been able to sear on a smoker is to smoke it to get that flavor into it then take it off like you did and let it sit while I heat the smoker up to 500 degrees. However, I put a cast iron skillet in there and that heats up to 500 degrees too. Then I sear it on the cast iron skillet and done.
Looked delicious! A little more involved than I’d like with removing the grease plate. I think I’m going to try searing with a cast iron pan inside the Traeger for a better crust.
I have a 1300 and I have to say traeger is not designed to get grill marks.. Its pretty much a giant slow cooker with wood flavour 😅
Too much talk………….get to the teaching point quicker, please……
A couple things. First, if you technically wanted to be “consistent” you should either include the cast iron grill grates in the first cook or remove them during the second cook. The cast iron grill grates are going to transfer heat differently than the stainless steel, so it doesn’t surprise me that the grill marks are noticeably different in the second cook with the direct heat only amplifying that effect. Something else to try (since this is an old video) is trying out the Royal Oak 100% charcoal pellets. They hold more energy and will push your max temp past what the grill is typically known for running (in some cases by as much as an extra 100 degrees)
So this grill is mainly low and slow? At friends for burger and brats on the little treager and seemed like not for actually grilling but more of a smoker. He smoked a big piece of meat previously and said it was great. Didn't say anything to him but wondering for myself. I'm more of griller and if more of a smoker might not be for me?